Module Details

Module Code: AGRI6008
Title: Food Science,Nutrition&Health
Long Title: Food Science,Nutrition&Health
NFQ Level: Fundamental
Valid From: Semester 1 - 2016/17 ( September 2016 )
Duration: 1 Semester
Credits: 5
Field of Study: 4211 - Biochemistry & Cell Biology
Module Delivered in: 2 programme(s)
Module Description: This module introduces the learner to the sectors of the Irish Food Industry, the components of foods, their role in human and animal nutrition and also the importance of diet and lifestyle in promoting health and preventing disease.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the main sectors and products of the Irish Food Industry.
LO2 Describe the nutrients required for health in human and animal populations and the role of nutrition in health and disease.
LO3 Perform investigations and demonstrations to evaluate,understand, compare and document parameters in food composition, spoilage and processing.
LO4 Analyse data generated in laboratory sessions and report on significance of results of laboratory investigations.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Food production and processing in Ireland.
The production of food animal and plant species in Ireland. The processing of these plants and animals into food products. Sectors of the Irish Food Industry. The value of food production and processing to the Irish economy.
Food, Nutrition and Health
The macro-nutrients and micro-nutrients needed for health. Balanced and cost effective diets for animals. The role of diet and lifestyle in human health and disease.
Farming as food production
The food chain, from farm to fork. Requirements of the food market, regulatory bodies and consumers. The responsibilities of farmers as links in the safe food chain.
Food Safety and authenticity.
Responsibilities of the farmer and other links in the food chain to ensure that the consumer is supplied with safe, accurately described food which is fit for intended use.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Food Science
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 13 Learning Outcomes 3,4
Assessment Description
Food Science
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Food Science Every Week 2.00 2
Lab Contact Food Science Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Study course material Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Helen Buckland and Jacqui Keepin. (2016), Food Preparation and Nutrition, 1st Edition. Hodder Education, p.272, [ISBN: 1471867507].
This module does not have any article/paper resources
Other Resources
  • Website, www.teagasc.ie.
  • Website, www.agriculture.gov.ie.
  • Website, www.fsai.ie.
  • Website, Bordbia.ie.
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_BAGRI_7 Bachelor of Science in Agriculture 2 Mandatory
CR_BAGRI_6 Higher Certificate in Science in Agriculture 2 Mandatory